NCT02392819已完成不适用
Food Design for Improved Cognitive Performance
适应症
试验速览
- 阶段
- 不适用
- 状态
- 已完成
- 入组人数
- 22
- 试验地点
- 2
- 主要终点
- blood glucose
研究概览
简要总结
This project evaluate effects of a commonly used food supplement on glucose metabolism and cognitive function.
详细描述
The test product has previously been suggested to elicit beneficial effects on glucose metabolism and cognitive performance. The purpose with this study is to evaluate metabolic effects and effects on mood variables of the test product provided at breakfast. Test variables are determined at fating and postprandial a standardised breakfast. The results are compared with effects after a placebo product.
研究设计
- 研究类型
- Interventional
- 分配方式
- Randomized
- 干预模型
- Crossover
- 主要目的
- Prevention
- 盲法
- Single (Participant)
入排标准
- 年龄范围
- 40 Years 至 60 Years（Adult）
- 性别
- All
- 接受健康志愿者
- 是
入选标准
- •age between 40-60 years, normal BMI, healthy, non-smokers
排除标准
- •metabolic disorders or gastro- intestinal disease, intake of probiotics- or antibiotics during the last 2 weeks prior to the study.
结局指标
主要结局
blood glucose
时间窗: 4 hours
capillary blood glucose concentrations are determined at fasting and then repeatedly after a standardised breakfast
次要结局
- serum insulin(4 hours)
- Mood as measured by ratings on 100 mm visual analog scales( VAS rating scales)(4 hours)
研究者
Anne Nilsson
PhD, Associate Professor
Lund University
研究点 (2)
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